¥2,200(Tax incl.)
    ¥4,235(Tax incl.)
    Rice variety Gohyakumangoku (grown in Niigata), Yamadanishiki (grown in Shijimi district, Miki, Hyogo Prefecture)
    Rice polishing ratio 55%
    Alcohol by volume 15%
    Sake meter value +6

    ※ Composition values are control targets

    A new standard for a new era.

    We add Yamadanishiki rice grown in the Shijimi district of Miki, Hyogo Prefecture to a core of local Gohyakumangoku rice. The essential clean, smooth Koshi no Kanbai flavor is layered with the fullness of matured Yamadanishiki, resulting in an elegant, delicate ginjo sake. This new standard from Ishimoto Sake Brewery will surely turn seasoned sake lovers and new drinkers alike onto to the pleasures of ginjo sake.

    A new statement for Koshi no Kanbai drinkers.

    Shin, born in 2023, includes Yamadanishiki as a portion of its mashing rice, which brings added umami savoriness in maturation. The result is a gentle flavor that elevates modern cuisine. This is a timeless sake that we hope both long-time fans and newcomers to Koshi no Kanbai will try.

    In pursuit of sake that accompanies you wherever you want to go.

    At Ishimoto Sake Brewery, one of the values we promise our customers is sake that "matches the drinker." While continuing to preserve the core of Koshi no Kanbai, we asked ourselves, "What is a standard sake that will match today’s drinker in a modern culinary setting?" Shin is our answer. For its name, which means “new,” we created an original Japanese kanji character to convey one hope: that people will taste this sake with a brand-new mindset, free from any preconceived notions of what Koshi no Kanbai can be.

    Bearer of the traditional mustard-colored label.

    We intentionally avoided creating a new label color for Shin, instead choosing the traditional Koshi no Kanbai mustard color. This design represents our hope that Shin will become a long-held standard gracing customers' nightly dinner tables.

    Tasting notes by sommelier Shinya Tasaki


    It presents a delicate, elegant impression with a distinct lactic heart. There are notes of fresh milk, cream, and whipped cream, with just a hint of sour cream or cream cheese. They harmonize with notes of cherry and oak leaf, Japanese honeysuckle, and hints of banana and lychee.


    The first impression is one of gentle softness, giving way to a smooth creaminess with those lactic notes in the flavor, as well. The balance provided by blending sake brewing rice varieties adds to the smoothness, while the later flavors draw out into dryness, leaving a sense of minerality.

    Drinking Recommendations

    To bring out the creaminess, avoid over-chilling. Serve at 15-16°C. Heating to 35-45°C enriches it even more for a fuller, rounded flavor.

    Pairing Recommendations

    It brings out the creaminess of dishes.

    • Cauliflower mousse
    • White asparagus in mousseline sauce
    • Crabcake soup
    • Egg-wrapped eel
    • Scallops in cream




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    Brewing rich moments.
    Contributing to the future of
    sake and the community.

    Our goal is to share the rich gifts of sake with as many people as possible and create more sake lovers.
    Above all, we hope to give back to our hometown of Niigata for the natural blessings that have nurtured us.
    That is Ishimoto Sake Brewery's mission.


    What drives Ishimoto's
    sake brewing?
    And what is it that we hope to
    bring to the future of the world
    and sake through our brewing?
    "Believe in sake,
    believe in the world."
    That is the concept that unites
    the ongoing initiatives and
    new ideas we are now pursuing.